Quick fluffy donuts (without yeast)

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Usually donuts are made fried, in my version we bake them in the oven. This is not a traditional way of cooking. They look like little cupcakes covered in strawberry frosting.

Strawberries can now be found in grocery stores almost all year round. The frosting is optional, but I highly recommend making it. It decorates the dessert, makes it aromatic and very tasty. To decorate, sprinkle with powdered sugar.

They are stored for several days in the refrigerator in a closed plastic container. But I think that they won’t have to be stored for long, they will quickly be eaten with tea at the table by the whole family.

White glaze

Vanilla frosting is considered classic. Pastries covered with a white layer and decorated with colored sprinkles look great on any table.

Take:

• Milk 2% – 2 tbsp. spoons;
• 25 g butter 72%;
• 1 cup powdered sugar;
• Vanillin;
• Salt.

Preparation:

1. Soften the butter at room temperature. Finely chop the product.
2. Fill the ladle with milk. Add chopped butter. Place on the stove and heat for a few minutes, stirring continuously. The mixture should become completely homogeneous.
3. Pour the hot mixture into a bowl and begin whisking. Add powdered sugar. The glaze will become thick.
4. Cover the donuts with the mixture. You can use two methods - apply the glaze with a silicone brush or immerse each product entirely.

How to make “Airy donuts in a hurry (without yeast)”

1. Lightly beat the egg with a whisk, add sugar and mix. Add kefir and melted cooled butter. Add sifted flour in small portions and knead the dough (first with a whisk, then with your hands).

2. The dough should stick slightly to your hands. Make a small depression in the dough and add vegetable oil. Knead the dough until the butter is completely incorporated into the dough. Roll out the dough into a layer 1 cm thick and cut out donuts.

3. Fry the donuts on both sides in heated vegetable oil over low heat so that the oil covers half of the donut. Place donuts on a paper towel and sprinkle with powdered sugar. Bon appetit!

Protein glaze for donuts

To prepare white glaze, take:

• 2 eggs;
• 100 g powdered sugar;
• Half a teaspoon of lemon juice;
• Salt;
• Vanillin.

Preparation:

1. Remove chicken eggs from the refrigerator in advance. They should come to room temperature. Warm whites become fluffy much faster during beating.
2. Separate the egg whites from the yolks. Place in a glass container. Before doing this, make sure the inside of the container is dry and clean. You can wipe the walls with lemon.
3. Salt the whites and start beating with a mixer at minimum engine speed. When you get a protein foam, pour in fresh lemon juice. Set the beaters to medium speed.
4. While beating, begin gradually adding powdered sugar. Each time add 1 or 2 tbsp. spoons. Do not overdo it. A sign of properly prepared glaze is viscousness.

How to cook “Classic Donuts Recipe”

Dissolve yeast and sugar in warm milk. Wait for a “cap” to appear on the surface.

Pour the flour onto the table, make a depression in the center and put the yolks, salt, milk with yeast and melted butter there. Knead the dough, cover it with a towel and place in a warm place for half an hour.

Wait until the dough rises.

Let's start forming the donuts. We pinch off pieces of dough, fold the edges of each piece into the middle, and form donuts with a hole in the middle.

Set the donuts aside for 10 minutes until they rise slightly.

Fry the donuts in oil on both sides until a beautiful golden color.

Bon appetit!

Colored glaze

If you want to make fancy donuts for kids, use colored glaze.
You can use natural food colors based on vegetables. Since natural paints dissolve with water, a certain amount of liquid must be added. Take:

• 4 tbsp. spoons of milk;
• Powdered sugar - 2 tbsp. spoons;
• 1/2 teaspoon liquid almond extract;
• Corn syrup – 1/2 teaspoon;
• Food colorings.

Preparation:

1. Fill the ladle with milk. Stirring constantly, add powdered sugar. Sugar dissolves quickly and makes the mixture thick.
2. Pour in the liquid almond extract while stirring. Add corn syrup until mixture begins to shine.
3. Fill several containers with frosting. Combine each part with natural food coloring. You can use berry juice.
4. Glaze the finished donuts. It is recommended to use a silicone pastry brush.
5. Elegant baked goods will take their rightful place at a children's party. Add additional decorations if desired, such as coconut or chocolate chips.

Pink icing

It is best to color the glaze with raspberry or strawberry juice.

Take:

• 1 glass of cream with a fat content of 30%;
• One and a half tbsp. spoons of sugar;
• 2 tbsp. spoons of strawberry juice.

Preparation:

1. Fill a glass container with cream. Start whisking. To prepare a high-quality glaze, first cool the bowl and the cream itself.
2. When the cream becomes thick, add granulated sugar. Continue whisking until the bulk product is completely dissolved.
3. Pour in strawberry juice. Stir well. Cover the donuts with the finished glaze. The baked goods will turn pink.

How to Substitute Greek Yogurt for Frosting

Take thick, fatty yogurt. Do the following:

• Buy regular full-fat yogurt without sugar or fruit additives.
• Take a bowl and cover it with cheesecloth.
• Make a small well in the center of the cheesecloth, pour in the yogurt and strain the liquid.
• After straining, bring the edges of the gauze together to form a bag and squeeze.
• Place the bowl with the gauze bag in the refrigerator to completely remove the whey. When there is practically no whey, the resulting yogurt can be taken and used for its intended purpose.
• The thick yogurt you get is sometimes called yogurt cheese.

Made yogurt is practically no different from real Greek yogurt. Well, maybe the aroma. It can be successfully used in different recipes, just like the original one. If you want to cook with Greek yogurt but don't have it, you now know how to get out of the situation.

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Caramel glaze

Donuts are often decorated with caramel glaze. Take:

• 80 ml cream;
• 100 ml of drinking water;
• 100 g sugar;
• 3 gelatin plates;
• 5 g corn starch.

Preparation:

1. Before cooking, dissolve gelatin in drinking water. For 3 plates you will need about 30 ml of water.
2. Pour cold cream over cornstarch and stir until dissolved.
3. Fill a dry frying pan with granulated sugar and place on the fire. The sugar should turn slightly brown. Add water and cook until you get caramel.
4. Pour in the cream. Whisk. Remove the container from the heat and cool.
5. Add liquid gelatin.

Note! When donuts are coated with caramel glaze, smudges often appear. They harden quickly. The baked goods start to look much tastier.

Chocolate glaze for kidneys

Chocolate glaze is very popular. It is prepared on the basis of cocoa. The coating gives the donuts new taste qualities and protects the dough from rapid hardening.

Take:

• 120 ml cream;
• 50 g sugar;
• 25 g butter;
• 50 g cocoa;
• Dark chocolate – 50 g.

Preparation:

1. Place a ladle filled with cream on the stove.
2. When the contents of the bowl are hot, add the crushed chocolate. Stir constantly until the product is completely dissolved.
3. Fill a bowl with cocoa powder and granulated sugar. Fill with chocolate cream. Stir. You will get a homogeneous mass without lumps.
4. Place the bowl to heat in a water bath. Heat the glaze until it becomes thick.
5. Add some butter. Mix well. Chocolate glaze is ready. Dip each donut into the mixture.

Step-by-step preparation

Test preparation

1. Heat milk (250 ml) to a temperature of about 35 degrees. This can be done in a microwave oven or in a water bath. It is important not to overheat the milk, it should be warm.
2. Add a tablespoon of granulated sugar (25 g) and 11 g of dry yeast to heated warm milk, stir until dissolved and leave in a warm place for 10 minutes. During this time, dry yeast should become active and ready for kneading fluffy and airy dough.
3. Sift 500 g of white wheat flour into a deep container. This is necessary to saturate the dry ingredients with air, which will subsequently give the donuts the desired fluffiness and softness.
4. When time has passed, check the condition of the yeast. A good product should form an air cap of foam, which will indicate yeast activity. If nothing happens in the warm milk and no bubbles appear, the dough may not turn out, because this will mean that the yeast is inactive and spoiled.
5. Pour part of the total amount of sifted flour into a separate container (about 100 grams). We will add it to the dough as needed so as not to clog our air mass.
6. In a deep bowl with 350-400 grams of sifted wheat flour, add 55 grams of granulated sugar (two tablespoons), ½ tsp. table salt and 6 grams of vanilla. Mix the dry ingredients until they are evenly distributed in the flour.
7. Butter (60 g) and a chicken egg must be removed from the refrigerator in advance so that they come to room temperature. The butter should sit until softened.
8. We form a small depression in the flour, drive one chicken egg into it and pour in the yeast that has risen in warm milk. It is important that all ingredients used in forming the mass are warm or at room temperature.
9. Manually mix all the ingredients, thereby kneading a homogeneous mass. Add 60 g of softened butter to the container and continue kneading the dough.
10. Add wheat flour as needed. When the dough becomes thick enough and comes together into a tight ball, you can continue kneading it on a floured work surface.
11. Knead the dough for 5-7 minutes until it becomes elastic and stops sticking to your hands.
12. Roll the well-kneaded dough into a small ball, transfer it to a bowl and cover with cling film. Leave for one hour.

Shaping and preparing donuts

1. Sprinkle the table with flour and place the rested dough on it.
2. Roll it out with a rolling pin into a layer approximately 1 cm thick.
3. Cut out circles from the dough using a glass, after dipping it in flour.
4. Place the formed donuts on a wooden board, cover with cling film and leave for 20 minutes.
5. Heat 300 ml of vegetable oil in a deep frying pan. It should warm up well, but at the same time not be boiling, otherwise the donuts will burn in it.
6. Reduce the temperature and place the rested donuts in the heated oil, fry on both sides until golden brown. Turn over several times. They should fry for about 7 minutes.
7. Place the finished donuts on a paper towel to drain excess fat.

Filling

1. In the cooled donut we form a long hole using a metal stick.
2. Place the thick filling in a pastry bag and insert it into the donut through the hole.
3. You can add toppings to taste, but make sure they don’t spill out.
4. Decorate the filled donuts with powdered sugar and serve.